Boiled Urad Dal Murukku is a variation of the traditional murukku recipe that uses boiled urad dal instead of urad dal flour, giving it a softer crunch and a richer flavor.
Ingredients
- 2cupsrice flour
- 1/2cupboiled urad dal (cooked and mashed)
- 1tbspbutter (softened) or hot oil
- 1/2tspcarrom seeds
- 1/4tspasafoetida (hing)
- 1tspchili powder
- 1tspsalt to taste
- water as needed for kneading
- oil for deep frying
How to make Boiled Urad Dal Murukku
Boil the Urad Dal
Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy.
Mash the urad dal to create a smooth paste. Grind to make a fine paste. Set aside.
Mix the Dough
In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt.
Be careful, as the oil is hot to the touch. Slowly rub the mixture and incorporate all the ingredients to form a breadcrumb texture.
Add the mashed urad dal mixture.
Gradually add water and knead to form a soft but firm dough.
Cover the dough with a lid as it prevents it from drying the dough.
Shape the Murukku
Grease the murukku press with oil and fill it with the dough.
Choose the round-holed disc in the press.
Press the dough into spiral shapes (traditional murukku shapes) on a greased plate or parchment paper or ZipLock bags.
Fry the Murukku
Heat oil in a deep frying pan on medium heat. Once the oil is hot, carefully slide in the murukku, a few at a time.
Fry until golden brown and crispy, turning them occasionally for even cooking.
Remove the fried murukku and place on paper towels to drain excess oil.
Cool and Store
Let the murukku cool completely before storing them in an airtight container. They remain crispy for up to two weeks.
Tips & Tricks
Ensure the urad dal is boiled until very soft and then mashed into a smooth paste. Lumps in the dal can cause the murukku dough to be uneven and might block the murukku press.
The amount of butter used is important. Too much butter will make the murukku break while shaping, and too little will result in a hard texture. Stick to the recommended quantity for the best crispiness.
The dough should be soft but firm enough to pass through the murukku press smoothly. If the dough is too hard, it will be difficult to press, and if it's too soft, the murukku may absorb more oil while frying. Add water gradually when kneading the dough, to get the right consistency.
Keep the oil temperature at medium heat. If the oil is too hot, the murukku will brown quickly on the outside but remain undercooked inside. If it's too cold, the murukku will absorb more oil and become soggy. To test the oil, drop a small piece of dough in; it should rise to the surface immediately but not brown too quickly.
Recipe by
Rajani
(@thegourmetschoice)
Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...